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Banyuls and whisky brought together by a French refiner. More info
The barley used to make this whisky was grown, malted and brewed in France. Aymeric Roborel de Climens picks up his whisky from the artisanal Hepp distillery in Alsace to then refine and age them. The first phase involves ageing the whiskies in new, French oak barrels, with all the cuvées treated the same. The second phase is when the whisky develops its own identity when aged in a barrel formerly used for the maturation of a particular wine. For this cuvée, Aymeric sought out barrels from Domaine Coume del Mas in the Languedoc where Philippe Gard works his steeply sloped vineyards. Aymeric wanted to highlight the qualities of the Grenache variety in this whisky, and it’s a limited edition with just 550 bottles produced!
Whisky Finition Grenache du Domaine Coume del Mas A.Roborel de Climens (50cl)serve at a temperature of 6°C.
Peak: To drink
The barley used to make this whisky was grown, malted and brewed in France. Aymeric Roborel de Climens picks up his whisky from the artisanal Hepp distillery in Alsace to then refine and age them. The first phase involves ageing the whiskies in new, French oak barrels, with all the cuvées treated the same. The second phase is when the whisky develops its own identity when aged in a barrel formerly used for the maturation of a particular wine. For this cuvée, Aymeric sought out barrels from Domaine Coume del Mas in the Languedoc where Philippe Gard works his steeply sloped vineyards. Aymeric wanted to highlight the qualities of the Grenache variety in this whisky, and it’s a limited edition with just 550 bottles produced!
Aymeric Roborel de Climens is proud to say he crafts French whisky. He knows the world of wine, having worked as an oenologist for various Bordeaux châteaux such as Haut Maurac, Haut ballet, Clos Fourtet and Château de Sours. His current project is the crafting of whisky in barrels formerly used to age Sémillon, Sauvignon, Merlot and Rolle. The entire production process is French, from the barley to the oak barrels and from the brewer to the distillery. The whiskies undergo a double maturation. They are first aged in new oak barrels, bringing volume and flavour. Then the refining takes place to bring out the real identity of the whisky, a process that lasts 6-18 months. Aymeric carefully selects the châteaux and domains that provide his precious barrels. Each of the 6 cuvées he currently sells is unique. And he has some new projects up his sleeve, so he's an entrepreneur to watch!
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